Getting a perfect result with homemade pizza on the gas grill in the summertime is easy–you just need to mix up some lean dough from any of our books–we’ve been testing with Red Star Platinum Yeast–with fantastic results (today’s dough was the light whole wheat, but you can use any of our lean doughs)…
… and follow a few simple rules from Artisan Pizza and Flatbread in Five Minutes a Day…
1. Clean the grill’s grates
2. Get your dough thin, to 1/8 of an inch thick
3. Bake the first side of the crust “blind” (without toppings) for about three minutes, then flip and top. Prep all your toppings in advance.
4. Cut the cheese into small cubes, or grate it so it melts fast, before the bottom crust burns. That way, after flipping and topping, the pizza will be finished in five to ten minutes, depending on burner heat and position under the pizza.
5. Don’t overload with toppings
Here’s a video on how to do it: (includes demo of pizza dough-throwing technique):